White Chocolate Cake2014-08-26
- Yield : 1
- Prep Time : 1:30 h
- Cook Time : 35m
- Ready In : 2:10 h
Irresistible White Chocolate Cake.
- 310 grams plain flour
- 1/2 teaspoon(s) baking powder
- 175 grams Lindt Swiss Classic White Chocolate, chopped
- 125 ml hot water
- 225 grams butter, softened
- 300 grams caster sugar
- 3 eggs
- 250 mL buttermilk
- 1 1/2 teaspoon(s) teaspoons vanilla essence
- 175 grams Lindt Swiss Classic White Chocolate, chopped for the icing
- 200 grams caster sugar
- 1 tablespoon(s) vanilla essence
Preheat oven to 180°C. Sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.
In small saucepan, melt 175g Lindt White Chocolate and allow to cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted Lindt White Chocolate and vanilla.
Pour batter into two 23cm round cake tins. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre of the cake comes out clean.
For the Icing: In a medium bowl, combine Lindt White Chocolate, flour and milk. Cook over medium heat, stirring constantly, until thick. Cool completely. In large bowl, cream butter, sugar and vanilla; beat until light and fluffy.
Gradually add white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.